On Tap Oil & Vinegar Recipe Detail

Ricotta-Basil Olive Oil Spread

This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending
a creamy-dreamy texture and richness. Any unflavoured extra-virgin olive oil with a grassy-herbaceousness, tomato and healthy peppery finish, will serve to cut the richness of the ricotta and provide an interesting counterbalance. A clove
of garlic, squeeze of lemon and sprig of basil later, the spread comes together magnificently. Toast some bread and liberally slather it with the spread. However, it would would be equally delicious as a mayonnaise replacement, a dip
for crudites, or spread for fresh grilled salmon.

Ingredients:

1 1/2 cup part skim ricotta cheese

1/2 cup Ultra Premium, ultra fresh EVOO

five inch sprig of fresh basil, washed and dried

1 clove fresh garlic, smashed

1 tablespoon fresh squeezed lemon juice

1 teaspoon sea salt or to taste

Directions:

Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.